This recipe, the like of which I’ve seen nowhere else, is one cook’s clever way of dealing with overgrown zucchini. If you don’t let on, you’ll be surprised how many people will be fooled with this pie.
If the zucchini skin is still tender enough to pierce with your fingernail, use it as is; if not, peel it. Slice the beast lengthwise twice to quarter it, remove the seeds, and then slice the quarters crosswise to resemble apple slices. To precook them, you can either boil or steam the zucchini.
- Pastry for a two-crust 9″ pie
- 4 cups sliced zucchini, cooked until tender crisp
- 2 TB lemon juice
- Dash salt
- 1¼ cups sugar
- 1½ tsp. cinnamon
- 1½ tsp. cream of tartar
- Dash nutmeg
- 3 TB flour
- Preheat the oven to 400º.
- Add the zucchini to the mixture in the bowl, and mix well; it will be runny, but that’s OK.
- Line a 9″ pie pan with pastry, pour in the filling, and dot with butter.
- Add the top crust, seal, and crimp, and bake 40 minutes or until golden brown.
- To make a 12″ pie, use 6 cups sliced zucchini, 2 TB or more lemon juice, a dash of salt, 1¾ cups sugar, 2 TB flour, 2 TB cornstarch, 2 tsp. cream of tartar, 2 tsp. cinnamon, and a dash of nutmeg.